Scotch Irish Foodways in America: Recipes from HistoryWythe Avenue Press, 26/11/2009 - 192 من الصفحات In 1718, the first winter was spent at Casco Bay in Maine by some of the earliest members of the last wave of the English Colonial Diaspora to America: that of a unique cultural blend of peoples that was born in the borderlands of England and Lowland Scotland, spent about two hundred years in the north of Ireland and then moved to America as the Scotch- Irish of the 18th century back country frontier. Scotch Irish Foodways celebrates a traditional diet and explains how it was transformed while also changing America itself. The recipes in this book have been derived from historic sources, cookbooks, and carefully treasured recipes obtained from food historians, family members, and friends. |
المحتوى
HISTORY | 13 |
RECIPES | 53 |
Wild Game Meats and Fowl | 67 |
Bread Cakes and Shortbread | 105 |
Potatoes and Other Vegetables | 115 |
Whiskey Wine and Spirits | 139 |
The Agrarian Year | 169 |
Why Traditional ScotchIrish Food Isnt Very Spicy | 183 |
عبارات ومصطلحات مألوفة
½ cup ½ tsp 30 minutes America apples backcountry bacon baking powder baking soda bay leaf beans beef black pepper boil bonny clabber borderlands bread broth brown butter buttermilk cabbage cakes carrots Celtic century chicken chopped chowder church cinnamon clams clan cook cool corn Cover cream crops cup water diet dish dough England English fish flour foodways frying pan hard cider heat Highland Scots inch ingredients Ireland Irish lard large bowl layer leeks Lowland Lowland Scots meat medium Melt milk mixture molasses numbers oatcakes oatmeal oats onion oven pastry peeled Pennsylvania pepper to taste Plantation of Ulster planting pork potatoes Presbyterian pumpkin recipes roast rutabaga salt and pepper saucepan Scotch Scotch-Irish Scotland Scottish sea salt SERVES settlers simmer sliced soup spices spoon Stir sugar tablespoon Tbsp tender traditional Ulster Ulster Scots vegetables Vikings Whiskey Yankee